This easy crack chicken recipe is the classic chicken bacon ranch, amped up. The chicken cooks low and slow just until it’s fork-tender, and all that creamy, cheesy goodness waits until the very end, so the sauce melts in silky smooth and every bite stays juicy.

Once you taste it, you’ll want it for dinner three nights in a row.

So, which came first, the chicken or the egg? Around here, it was the Mexican crack chicken. I made that one first, looked at how it was put together, added my own favorite flavors, and then we came back around to this crockpot crack chicken.

Ranch was a huge draw for me, because I love love love ranch dressing. I absolutely could not get enough ranch dressing growing up.

If somebody had handed little me a ranch fountain, I’d have pulled up a chair and moved in.

Around here, ranch finds its way into just about everything, from Chicken Bacon Ranch Sliders and Bacon Cheddar Ranch Pull Apart Bread to Easy Ranch Mashed Potato Salad, Chicken Bacon Ranch Pasta Salad, Bacon Ranch Pasta Salad with Tortellini, Chicken Bacon Ranch Casserole and even Slow Cooker Creamy Ranch Pork Chops.

We love to eat it, and it’s perfect for my batch cooking days because you can serve it so many different ways. It’s easy, it takes just a few ingredients, and it’s low maintenance, which is exactly my kind of dinner.

Here’s why this slow cooker crack chicken comes out so juicy. Chicken is safe to eat at 165 degrees F, but thighs carry more connective tissue than breasts, and as they cook low and slow, that collagen melts into gelatin.

It keeps the meat moist and tender all the way up to about 200 degrees F, which gives you a wide, friendly window.

That window is also why you only need to peek once. Every time you lift the lid, the temperature inside the crock drops 10 to 15 degrees F, so check at hour three, close it up fast, and let it do its thing.

Then the cream cheese goes in for the last 30 minutes, melting gently into the warm, ranchy juices and turning them into a thick, silky sauce that clings to every shred.

That’s the secret to the creamiest crockpot cream cheese chicken you’ll ever pull out of a slow cooker.

Crack Chicken Ingredient Notes

• Chicken stock: Kitchen Basics is my go-to in every recipe. It’s naturally lower in sodium and still tastes rich.
• Ranch seasoning: Hidden Valley Ranch seasoning mix packets hang near the bottled salad dressings.
• A little heat: Add 1/4 teaspoon red pepper flakes with the ranch, up to 1/2 teaspoon if your crew loves spice.

Crack Chicken Variations

• Buffalo Crack Chicken: Stir about 1/4 to 1/2 cup buffalo wing sauce in with the cream cheese for a tangy, spicy kick.
• Jalapeño Popper Crack Chicken: Add 1 to 2 diced fresh jalapeños with the cream cheese, seeds out for mild.
• Barbecue Ranch Crack Chicken: Stir about 1/4 cup of our Simple Barbecue Ranch Sauce in with the cream cheese for a smoky-sweet twist.
• Mexican Crack Chicken: Trade the ranch for Mexican seasoning and a Mexican cheese blend, and you’ve got our Mexican Crack Chicken, where this whole story started.

Tips for Success

• Cook the bacon crisp: Crisp bacon keeps a little crunch once it’s stirred into the creamy sauce.
• Serving a crowd: Switch the crock to WARM and stir every 30 minutes. A splash of stock keeps it creamy, and it stays safe at 140 degrees F or above.

Frequently Asked Questions About Crockpot Crack Chicken

How long does crack chicken take in the crockpot?

Crock pot crack chicken takes about 3 1/2 to 4 1/2 hours on LOW: 3 to 4 hours for the chicken, then 30 minutes with the cream cheese. Start checking at 3 hours. It’s ready when it reaches 165 degrees F and pulls apart easily with a fork.

Can I put frozen chicken in the crockpot for crack chicken?

Thaw it first. Food safety experts say to always defrost poultry before it goes into a slow cooker. Two pounds of thighs thaw in the refrigerator in about 24 hours.

Why is it called crack chicken?

Because one bite and you can’t stop going back for more.

Can you freeze crack chicken?

Yes, for up to 2 months. Thaw it overnight in the refrigerator. The sauce can look a little grainy after thawing, and a good stir while it reheats brings it right back to creamy.

What do you serve with crack chicken?

Pile it onto toasted buns for crack chicken sandwiches, spoon it over our Easy Chicken Rice, or load it into Perfect Air Fryer Baked Potatoes. Hosting game day? Set it out next to our Cheesy Barbecue Ranch Chicken Dip and Cheesy Bacon Ranch Stuffed Pretzel Bombs. Want more set-it-and-forget-it dinners? Browse our Easy Weeknight Crockpot Meals.

Enjoy!

With love, from our simple kitchen to yours.

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Crockpot Crack Chicken

Crockpot crack chicken made with juicy thighs, cream cheese, cheddar, bacon and ranch. One simple check keeps it tender instead of stringy.

Course Main

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 3 hours hours 35 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 6

Calories 547cal

Author Donna Elick

Ingredients

• 2 pounds boneless skinless chicken thighs
• 1/4 cup chicken stock plus more as needed I use Kitchen Basics
• 1 ounce packet Hidden Valley Ranch seasoning mix
• 1/2 stick unsalted butter, sliced (1/4 cup)
• 8 ounces package cream cheese, cut into 6 to 8 cubes
• 6 ounces sharp cheddar cheese, shredded and divided (about 1 1/2 cups)
• 4 slices bacon, cooked and crumbled (about 1/4 cup)
• 2 to 3 green onions, thinly sliced (about 3 tablespoons), optional
• Burger buns cooked rice, or baked potatoes, for serving

Instructions

• LOAD THE CROCKPOT: Lay 2 pounds boneless skinless chicken thighs in a single layer in the bottom of a 6 quart crockpot. Pour 1/4 cup chicken stock plus more as needed over the chicken, sprinkle 1 ounce packet Hidden Valley Ranch seasoning mix evenly over every piece, and lay the 1/2 stick unsalted butter, sliced across the top. A single layer lets every piece cook at the same speed.
• COOK THE CHICKEN: Cover and cook on LOW for 3 to 4 hours, until the chicken reaches 165 degrees F on a meat thermometer and pulls apart easily with a fork. Start checking at 3 hours. Thighs stay juicy, but they turn stringy if they keep cooking long after they are done. This is a good time to cook the 4 slices bacon, cooked and crumbled.
• ADD THE CREAM CHEESE AND BACON: Scatter the 8 ounces package cream cheese, cut into 6 to 8 cubes, 1 cup of the 6 ounces sharp cheddar cheese, shredded and divided, and the 1/4 cup crumbled bacon over the chicken. Cover and cook on LOW for 30 minutes more, until the cream cheese looks soft and glossy and melts into the liquid when you press a cube with a spoon.
• SHRED AND STIR: Shred the chicken right in the crockpot with two forks, then stir until the chicken, cream cheese, and cheddar come together into one thick, creamy mixture. It should mound on a spoon like sloppy joe filling. If it looks too thick, stir in more chicken stock 2 tablespoons at a time.
• MELT THE TOP AND SERVE: Sprinkle the remaining 1/2 cup shredded sharp cheddar cheese over the top, cover, and let it sit 5 to 10 minutes, until the cheese is melted and smooth. Scatter the 2 to 3 green onions, thinly sliced over the top and spoon the crack chicken onto Burger buns, over rice, or into baked potatoes.

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator. They are at their best for 3 days and safe to eat for up to 4 days.

REHEATING: Warm leftovers on the stove over medium-low heat, stirring often, about 5 minutes. Or microwave in 30 second bursts, stirring between each one, until hot. Stir in a splash of chicken stock or water if the mixture thickened in the refrigerator.

FREEZING: Let the crack chicken cool completely, then freeze it in a freezer-safe container or zip-top bag for up to 2 months. Thaw overnight in the refrigerator. The cream cheese sauce can look a little grainy after thawing, and stirring it well as it reheats brings it back together.

INGREDIENT TIP: Boneless, skinless chicken breasts work in place of the thighs. They cook faster and come out a little less rich, so start checking them at 2 1/2 hours. Turkey bacon works in place of regular bacon, with a slightly leaner, drier result.

CHEESE SUBS: Colby Jack, Monterey Jack, or a shredded Mexican blend all melt smoothly in place of the Cheddar.

SHREDDING: Two forks right in the crockpot give you bigger, heartier shreds. A hand mixer or stand mixer makes finer shreds, almost like chicken salad. Pick the one that fits how you plan to serve it.

Nutrition

Serving: 1 | Calories: 547cal | Carbohydrates: 6g | Protein: 41g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 226mg | Sodium: 967mg | Sugar: 2g | Fiber: 0.1g | Calcium: 255mg | Iron: 1mg

Originally published November 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crockpot Crack Chicken Recipe (Creamy Chicken Bacon Ranch) appeared first on The Slow Roasted Italian.

These Captain Crunch marshmallow treats are the classic cereal bar, amped up. The cereal keeps its big, loud crunch, and an extra handful of marshmallows folded in at the very end melts into gooey pockets all through the pan.

They’re Captain Crunch cereal bars that taste like Saturday morning cartoons.

Oh my gosh, can we talk about Chad for a second? My family is full of Cap’n Crunch fiends, and Chad leads the pack. I could not possibly buy that man enough Cap’n Crunch to make him happy.

I don’t know if it’s because he grew up on it, or because these bars taste like all the summers that we spent in Iowa.

If you have never been to Cedar Rapids let me tell you, just stepping out of your house the whole town can smell like cereal. And crunch berry day is the BEST SMELLING DAY!!! 

These Cap’n Crunch snack bars are absolutely amazing (no surprise), and they’re going to blow your mind!!!

Here’s the magic happening in that pot. Marshmallows are about half air, whipped into sugar syrup and held together with gelatin, and gelatin melts at around 95 degrees F, just under body temperature. 

That’s why medium heat melts them in only a few minutes. The moment they turn smooth, pull the pot, because every extra minute cooks off water, and a drier sugar syrup sets up firmer, the same way candy gets harder the longer it cooks.

The crunch comes from the cereal itself. Cap’n Crunch is baked with an oil-based coating that carries all that sweet flavor, and it’s famous for staying crunchy, even in milk. Folded into warm marshmallow, it keeps right on crunching. 

A light press leaves tiny air pockets between the pieces, so every bite stays crisp and crackly, and a pinch of salt makes the sweetness taste brighter and rounder.

Sugar loves moisture and pulls it right out of the air, so seal the bars up tight. In an airtight container, they’ll keep their crunch for up to 3 days.

Ingredient Notes

• Marshmallows: A fresh bag melts the smoothest. Mini marshmallows usually come in 10 ounce and 16 ounce bags, and one 16 ounce bag covers both amounts in this recipe.
• Cereal: Look for Cap’n Crunch’s Crunch Berries in the cereal aisle. The red berries give these bars their happy color.

Variations

• Original Cap’n Crunch: Swap in the same 6 cups of Original Cap’n Crunch for a golden, buttery-sweet bar.
• Peanut Butter Crunch: Use Peanut Butter Crunch and stir about 1/4 cup creamy peanut butter into the melted marshmallow. Love that combo? You’ll go crazy for our No Bake Chocolate Peanut Butter Bars.
• Brown Butter: Let the butter cook in the pot until it smells nutty and turns golden brown, about 3 to 4 minutes, before you add the marshmallows. It gives every bar a toasty, caramel-like flavor.
• White Chocolate Drizzle: Melt about 1/2 cup white chocolate chips and drizzle it over the set bars before you cut them, just like our No-Bake Cap’n Crunch Avalanche Cookies.

Tips for Success

• Spray your spatula: A quick spritz of cooking spray on your spatula and measuring cup keeps the marshmallow from sticking to everything.
• Measure first: Have the cereal measured and the pan lined before you turn on the stove. Melted marshmallow starts to set fast.

Frequently Asked Questions About Captain Crunch Bars

How do you make Captain Crunch dessert bars?

Melt marshmallows, butter and a pinch of salt, fold in the cereal and a little more marshmallow, then press the mix lightly into a lined pan. They’re made just like Rice Krispie Treats, with Cap’n Crunch in the starring role.

Can you use any flavor of Cap’n Crunch?

Yes! Crunch Berries, Original and Peanut Butter Crunch all work. Use the same 6 cups of any flavor you love. Craving more cereal treats? Our Easy No Bake Avalanche Cookies and Lucky Charms No-Bake Icebox Pie are calling your name.

How do you keep Captain Crunch bars crunchy?

Pull the marshmallow off the heat the moment it melts, press the bars lightly, and keep them sealed tight.

How long do Captain Crunch bars last?

Up to 3 days at room temperature, sealed tight. They’re at their crunchiest in the first day or two.

Can you make Captain Crunch bars ahead?

Yes. Make them the day before your party, cut them once they’ve set, and keep them sealed tight at room temperature until it’s time to serve.

Enjoy!

With love, from our simple kitchen to yours.

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Cap’n Crunch Marshmallow Bars

Captain Crunch bars are crunchy no-bake cereal treats with pockets of melty marshmallow in every bite. Ready in 15 minutes, set in about an hour.

Course Dessert

Cuisine American

Method No Bake

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Inactive Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

Calories 786cal

Author Donna Elick

Ingredients

• Nonstick cooking spray
• 12 ounces mini marshmallows (about 7 cups)
• 3 tablespoons unsalted butter 3/8 stick
• 1/8 teaspoon kosher salt
• 6 cups Cap’n Crunch’s Crunch Berries cereal
• 1 cup mini marshmallows

Instructions

• LINE THE PAN: Spray a 9×13 inch baking pan with Nonstick cooking spray. Line it with parchment paper, leaving about 2 inches hanging over the two long sides, then spray the parchment too. The flaps are your handles for lifting the bars out in one piece. Tear off one more sheet of parchment about the size of the pan and set it aside for Step 4.
• MELT THE MARSHMALLOWS AND BUTTER: In a large saucepan over medium heat, melt 12 ounces mini marshmallows (about 7 cups), 3 tablespoons unsalted butter, and 1/8 teaspoon kosher salt, stirring the whole time with a silicone spatula, until the mixture is smooth and glossy with no lumps left, about 4 to 5 minutes. Take the pan off the heat as soon as the last marshmallow melts. Pulling it right away keeps the bars soft and chewy once they set.
• COAT THE CEREAL: Pour 6 cups Cap’n Crunch’s Crunch Berries cereal into the saucepan and fold gently with the spatula until every piece is coated and shiny. Add 1 cup mini marshmallows and fold a few more times, just until they are spread through. They stay mostly whole and give you soft pockets of marshmallow in every bar.
• PRESS INTO THE PAN: Spoon the cereal mixture into the lined pan and spread it into an even layer. Spray the extra sheet of parchment with nonstick cooking spray and lay it sprayed side down on top. Press gently with a flat book or the bottom of a measuring cup, just enough to level the top and fill the corners. A light press keeps the bars soft. Packing them hard makes them dense.
• SET AND CUT THE BARS: Let the bars sit at room temperature for 1 hour, until they feel firm when you press the center. Peel off the top parchment and lift the bars out by the flaps. Spray a bench scraper or a large knife with nonstick cooking spray and cut into 12 squares, pressing straight down for clean edges.

Notes

STORAGE: Keep the bars in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1 | Calories: 786cal | Carbohydrates: 127g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 927mg | Sugar: 71g | Fiber: 4g | Calcium: 2mg | Iron: 0.1mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Captain Crunch Bars (Crunchy No-Bake Marshmallow Treats) appeared first on The Slow Roasted Italian.

This apple bread recipe is the classic apple cinnamon bread, amped up with a crisp, bakery-style crumb on top.

The inside stays soft and moist for days, and that crunchy crown makes every single slice feel like a treat.

I have to tell you, I love apples. We love apples so much that back in the day, when Sassy was little, I used to buy apples by the case and turn them into dried apple chips just for her.

I also made her my Simple All-Natural Unsweetened Apple Sauce, which gets all its sweetness from the apples themselves.

She’s still a super huge apple fan. Apple is one of my very favorite fall flavors. We’ve got tons of apple desserts around here, and this apple bread is an absolutely perfect addition to our apple recipe collection.

It’s wonderful just the way it is, but my favorite way to enjoy it? Thick slices turned into incredible French toast. Trust me on this one!

Here’s what’s happening inside that loaf pan. When you whisk the eggs, oil and milk together, you’re making a quick emulsion, so the fat spreads evenly through the batter instead of pooling.

Oil is a liquid fat, so it coats the flour proteins and keeps gluten in check, and because it stays fluid at room temperature, the crumb stays plush for days.

The two sugars work as a team. Brown sugar is hygroscopic, which is a fancy way of saying it pulls in moisture and holds onto it, so every slice stays tender.

White sugar helps the top bake up light and golden. Up top, the cold butter in the crumb melts in the oven while the sugar around it caramelizes, and that’s how you get that crisp, toasty crown.

When you think it’s ready, grab an instant-read thermometer. At 200 to 205 degrees F in the center, the starches have set, so the loaf is baked all the way through and still moist.

Ingredient Notes

• Apples: Honeycrisp, the star of our Easy Homemade Apple Crisp, is a beautiful pick here too. For a little tang, mix a sweet apple with a tart Granny Smith, about 8 ounces total.
• Cinnamon: Love a warmer loaf? You can take the cinnamon in the batter up to 1 tablespoon.

Variations

• Muffins: Fill lined muffin cups three-quarters full, add the crumb, and start checking around 20 minutes for little crumb-topped treats like our Apple Cinnamon Muffins with Streusel Topping.
• Walnut Crumb: Prefer apple walnut over apple pecan bread? Swap the pecans for the same amount of chopped walnuts.
• Apple Cranberry: Fold about 1/2 cup dried cranberries in with the apple for little bursts of tang.

Tips for Success

• Use a parchment sling: Line the greased pan with parchment that hangs over the long sides, and the loaf lifts right out.
• Slice with a serrated knife: A gentle sawing motion cuts through the crunchy top and keeps the crumbs on the slice.

Frequently Asked Questions About Apple Bread

What are the common mistakes when baking apple bread?

Three habits make the difference: weigh the flour, stir just until the dry streaks disappear, and let the loaf cool 1 to 2 hours before slicing. That’s how this apple bread recipe gives you soft, tender slices every time.

What kind of apples are good for apple bread?

Firm, crisp apples that hold their shape, like Honeycrisp, Gala, Granny Smith, or a mix. They bake into tender little pockets of fruit.

Why is my apple bread dense?

For a light, tender loaf, weigh the flour, stir gently, and use fresh baking powder and baking soda for the best rise.

How do you store apple bread?

Keep it sealed at room temperature for up to 3 days or in the fridge for up to 1 week. It’s at its best in the first 2 days, while the top’s still crunchy. Wrapped tightly, it freezes for up to 3 months.

Is apple bread a quick bread?

Yes! This easy apple bread is a classic apple quick bread that rises with baking powder and baking soda, so there’s no yeast and no waiting on dough. With that crumb on top, you’ll also hear it called apple streusel bread.

Can you make French toast with apple bread?

Yes, and it’s my favorite way to enjoy it! Dip thick slices in the custard from our Make Ahead Oven Baked French Toast and cook them on a buttered griddle until they’re golden on both sides.

Enjoy!

With love, from our simple kitchen to yours.

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Apple Bread

Apple bread that’s soft and tender inside with a crunchy crumb top. An easy fall quick bread for breakfast, snacking or thick slices of French toast.

Course Bread

Cuisine American

Method Oven

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Inactive Time 1 hour hour 10 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 8 slices

Calories 470cal

Author Donna Elick

Ingredients

For the Topping

• 1 tablespoon cold unsalted butter cut into small pieces
• 2 tablespoons granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 1 1/4 ounces chopped pecans about 1/3 cup

For the Bread

• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup whole milk
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 5 1/4 ounces granulated sugar about 3/4 cup
• 3 3/4 ounces light brown sugar about 1/2 cup packed
• 9 1/2 ounces all-purpose flour about 2 1/4 cups
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 large apple about 8 ounces, peeled and diced small (about 1 1/2 cups)

Instructions

• PREHEAT AND PREP THE PAN: Heat the oven to 350 degrees F with a rack in the center. Grease a 9×5 inch loaf pan with butter or nonstick baking spray, getting into the corners so the loaf lifts out clean.
• MAKE THE TOPPING: In a small bowl, mash 1 tablespoon cold unsalted butter and 2 tablespoons granulated sugar together with a fork. Add 2 tablespoons all-purpose flour, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon kosher salt, then pinch everything between your fingertips until it looks like damp sand with a few pea-size crumbs. Stir in 1 1/4 ounces chopped pecans. Set the bowl in the refrigerator while you make the batter. Cold butter keeps the crumbs separate so they bake up crisp instead of melting into the top.
• MIX THE WET INGREDIENTS: In a large bowl, whisk 2 large eggs until the yolks and whites are blended. Whisk in 1/2 cup vegetable oil, 1/2 cup whole milk, and 1 tablespoon pure vanilla extract or vanilla bean paste. Add 5 1/4 ounces granulated sugar and 3 3/4 ounces light brown sugar and whisk until smooth, with no lumps of brown sugar left.
• MIX THE DRY INGREDIENTS: In a medium bowl, whisk together 9 1/2 ounces all-purpose flour, 2 teaspoons ground cinnamon, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon kosher salt.
• MAKE THE BATTER: Pour the flour mixture into the wet ingredients and stir with a spatula just until you no longer see streaks of dry flour. The batter will be thick, and a few small lumps are fine. Stirring only this much keeps the bread soft and tender. Fold in the 1 large apple, peeled and diced small, until the pieces are spread through the batter.
• FILL, TOP, AND BAKE: Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter 2 or 3 times to settle the batter into the corners. Sprinkle the chilled topping evenly over the top. Bake for 1 hour, until the top is deep golden brown, the center springs back when you press it lightly, and a toothpick pushed into the center comes out clean or with a few moist crumbs. If the toothpick hits a piece of apple, test again in a new spot, since the fruit always reads wet. If the pecans are turning dark brown before 45 minutes, lay a sheet of foil loosely over the pan for the rest of the bake.
• COOL AND SLICE: Let the bread cool in the pan on a wire rack for 10 minutes. Run a butter knife around the edges, then lift the loaf out and let it cool on the rack for at least 1 hour before slicing. The crumb finishes setting as it cools, so waiting gives you clean slices that hold together.

Notes

STORAGE: Keep the cooled bread in a sealed bag or airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. It tastes best within the first 2 days, while the topping is still crisp.

FREEZING: Wrap the cooled loaf or individual slices tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw at room temperature in the wrapping.

INGREDIENT TIP: Choose a firm apple that holds its shape when baked, such as Honeycrisp, Gala, or Granny Smith. Dice it into pieces about 1/2 inch across so they stay spread through the loaf.

Nutrition

Serving: 1 | Calories: 470cal | Carbohydrates: 67g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 502mg | Sugar: 38g | Fiber: 2g | Calcium: 97mg | Iron: 2mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Apple Bread (Easy Fall Quick Bread with a Crunchy Top) appeared first on The Slow Roasted Italian.

These marinated pork chops go the extra mile. A second can of root beer simmers down with a few pantry favorites into a thick, syrupy glaze, and one quick blast under the broiler makes it cling to every chop. No grill required, any night of the year.

Can we talk about my husband Chad for a second? The man is a true root beer connoisseur.

Everywhere we go, he orders the local root beer, so our family vacations are basically a root beer tasting tour with a little sightseeing in between.

But at home? He’s an A&W and Mug man, through and through. He’s out there tasting craft root beers in every state, then comes home to his old faithfuls like nothing happened.

So when I told him I was putting root beer on pork chops, he looked at me like I’d finally lived up to my potential.

This recipe was inspired by our Dr Pepper Pulled Pork (Crock Pot Recipe), which has been on the site since 2011. Soda and pork are a match made in heaven, so with a root beer lover at my table, a root beer version made perfect sense.

After all my years of cooking pork chops, I can tell you the two things that make or break them: a bone-dry surface and the right number on your thermometer.

Pat those chops dry. A wet surface can’t get hotter than 212 degrees F, the boiling point of water, so the chop steams instead of searing.

Real browning, the Maillard reaction, doesn’t kick in until about 285 to 300 degrees F. Dry chop, golden crust.

That sweet, sticky glaze is where the magic happens. Under the broiler it bubbles and caramelizes into sticky, golden edges in just a couple of minutes, so stay close and pull the chops the moment they’re bubbling and kissed with color.

And pull the chops at 145 degrees F, then let them rest 3 minutes.

That’s the safe number for pork chops, and it’s the difference between juicy and chalky. (Love cooking with root beer? Try my Instant Pot Root Beer Pulled Pork Sliders next. Craving a different marinade? My Jack Daniel’s Marinated Pork Chops are a must.)

Ingredient Notes

• Regular root beer: Skip the diet kind. Diet sweeteners turn bitter when they cook down, and real sugar is what gives this glaze its rich, caramel flavor.
• Beef stock: Kitchen Basics is my go-to stock in all of my recipes. It adds a savory, meaty backbone that keeps the glaze from tasting like candy.
• Sweet chili sauce: Just 1 teaspoon adds a gentle warmth that balances all that sweetness. Like a little more kick? Go up to 1 tablespoon. It’s a sweet, mildly spicy Thai-style sauce with little flecks of red chili, and you’ll find it in the Asian or international aisle, near the soy sauce.
• Thick-cut boneless pork chops: About 1 inch thick holds up to a hard sear and still stays juicy in the oven. Working with thin chops? My Pan Seared Italian Pork Chops are made for those.

Variations

• Swap the soda. Dr Pepper or cola work the same magic, since the sugar is what cooks down into that sticky glaze.
• Fire up the grill. After the marinade, grill the chops over medium-high heat until they hit 145 degrees F, brushing on the glaze in the last few minutes.
• Make it sweet and smoky. Stir 1 finely chopped chipotle pepper in adobo into the glaze while it simmers for a smoky kick of heat.

Tips for Success

• Buy chops that are all the same thickness. Matching chops finish baking at the same time, so nobody gets a dry one.
• Got chops thicker than 1 inch? Start checking the temperature at 15 minutes and expect closer to 20. The thermometer always has the final word.
• Line the baking dish with foil. That sugary glaze gets sticky under the broiler, and foil makes cleanup a breeze.

Frequently Asked Questions About Marinated Pork Chops

How long should you marinate pork chops?

Give these 2 hours and up to overnight (about 12 hours) in the root beer marinade. Two hours is plenty for the flavor to soak in. Much past a day, the meat starts to turn soft and mushy, so skip the multi-day soak.

How do you cook pork chops after marinating them?

Pat them very dry, sear them in a hot skillet for 1 to 2 minutes per side, then bake at 350 degrees F until they reach 145 degrees F. Brush on the glaze, broil for 2 to 3 minutes, and let them rest for 3 minutes.

Can you use the marinade as a sauce?

Yes, as long as you bring it to a full rolling boil first, since it touched raw pork. Then let it simmer and reduce into an extra sauce for the cooked chops.

Can you use bone-in pork chops?

Yes! Bone-in chops usually need a few extra minutes in the oven. Push your thermometer into the thickest part, away from the bone, and pull them at 145 degrees F.

Can you make the glaze ahead of time?

Absolutely. Simmer it up to 3 days ahead and keep it covered in the refrigerator. Warm it in a small saucepan until it pours easily, then brush it on.

Enjoy!

With love, from our simple kitchen to yours.

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Marinated Pork Chops

Marinated pork chops soaked in root beer, seared, baked, then broiled under a sticky brown sugar glaze. Just 25 minutes of hands-on cooking

Course Main

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Inactive Time 2 hours hours 5 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 4

Calories 307cal

Author Donna Elick

Ingredients

For the Marinade

• 4 thick-cut boneless pork chops about 1 inch thick (about 2 pounds)
• 1 can regular root beer
• 1/2 cup beef stock I use Kitchen Basics

For the Glaze

• 1 can regular root beer
• 1/2 cup beef stock
• 1/4 cup packed light brown sugar
• 1 to 2 tablespoons Worcestershire sauce
• 1 teaspoon sweet chili sauce
• 1 to 2 teaspoons cornstarch optional
• 1 to 2 tablespoons cold water optional

For Cooking

• 1 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 1/2 teaspoon fresh-ground black pepper

Instructions

• MARINATE THE PORK CHOPS: Lay 4 thick-cut boneless pork chops in a zip-top bag or a dish just big enough to hold them. Stir together 1 can regular root beer and 1/2 cup beef stock and pour it over the chops so they are covered. Seal or cover and refrigerate for at least 2 hours.
• SIMMER THE GLAZE: While the chops marinate, pour the second 1 can regular root beer and the remaining 1/2 cup beef stock into a small saucepan. Stir in 1/4 cup packed light brown sugar, 1 to 2 tablespoons Worcestershire sauce, and 1 teaspoon sweet chili sauce. Bring to a boil over medium-high heat, then keep it at a lively simmer, stirring now and then, for 30 to 45 minutes, until it has cooked down to about 3/4 cup. Pour it into a measuring cup to check. The glaze is ready when it coats the back of a spoon and the bubbles turn big and slow. Stir more often in the last 10 minutes, since the sugar is concentrated then and wants to stick. Taste it and stir in up to 1 more tablespoon Worcestershire sauce if you want it tangier. For a thicker, more syrupy glaze, whisk 1 to 2 teaspoons cornstarch into 1 to 2 tablespoons cold water until smooth, whisk it into the simmering glaze, and cook 1 minute. Repeat once if you want it thicker still. Set the glaze aside.
• SEAR THE PORK CHOPS: Heat the oven to 350 degrees F. Spray a broiler-safe metal or ceramic baking dish with nonstick cooking spray. Glass can crack under a broiler, so metal or ceramic gets you safely through the last step. Take the chops out of the marinade. It has touched raw pork, so pour it down the drain, or boil it into a sauce (see Donna's Notes). Pat the chops very dry with paper towels, then season both sides with 1 teaspoon kosher salt. Dry chops brown, and wet ones steam. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until it shimmers. Add the chops. They should sizzle loudly the moment they hit the pan. Sear 1 to 2 minutes per side, until golden brown. Move the chops to the baking dish and sprinkle them with 1/2 teaspoon fresh-ground black pepper.
• BAKE: Bake for 10 to 15 minutes, until an instant-read thermometer pushed into the thickest part of a chop, away from the bone, reads 145 degrees F.
• GLAZE AND BROIL: Move an oven rack about 6 inches below the broiler and turn the broiler on. Brush the 3/4 cup glaze over the tops of the chops. Broil for 2 to 3 minutes, staying at the oven, until the glaze bubbles and just starts to darken at the edges. Sugar goes from glossy to burnt in seconds under a broiler, so pull the dish as soon as you see those dark edges. Let the chops rest for 3 minutes, then serve warm.

Notes

MAKE-AHEAD: Simmer the glaze up to 3 days ahead and keep it covered in the refrigerator. Warm it in a small saucepan until it pours easily before brushing it on.

STORAGE: Keep leftover pork chops in an airtight container in the refrigerator for up to 4 days.

REHEATING: Warm the chops in a covered baking dish with a splash of beef stock in a 325 degree F oven until hot all the way through, about 10 to 15 minutes.

FREEZING: Freeze cooked, cooled chops in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then reheat.

INGREDIENT TIP: Use regular root beer. Its sugar is what cooks down into a thick, shiny glaze.

SWEET CHILI SAUCE: Sweet chili sauce is a sweet, mildly spicy Thai-style sauce with little flecks of red chili. Look for it in the Asian aisle, near the soy sauce.

USING THE MARINADE: Pouring the marinade down the drain is the easy route. To use it instead, pour it into a small saucepan, bring it to a full rolling boil, then let it simmer and reduce. Once it has boiled, it is safe to eat and makes an extra sauce for the chops. It has touched raw pork, so it only goes near the cooked chops after that full boil.

STOVETOP OPTION: After searing, lower the heat to medium, cover the skillet, and cook, turning once, until the chops reach 145 degrees F. Pour the warm glaze over the top and serve.

Nutrition

Serving: 1 | Calories: 307cal | Carbohydrates: 15g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 778mg | Sugar: 14g | Fiber: 0.1g | Calcium: 28mg | Iron: 1mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Marinated Pork Chops (Root Beer Glazed) appeared first on The Slow Roasted Italian.

These start with my award-winning brownie batter, baked just long enough to hold a brown sugar pecan pie layer on top. That short head start, plus pulling the pan at a gentle wobble, is what keeps the topping from sinking or running.

Why You’ll Love These Pecan Pie Brownies

• Every bite gets fudgy chocolate and crunchy, caramel-y pecans at once.
• The pecan layer stays right on top, so every square looks like it came from a bakery case.
• Scratch or box mix, it’s your call, and both work.

Let me tell you something about me and brownies. I’m obsessed. I’m the one fighting you for the end pieces, because I love a little crunch with my softer foods. Ice cream gets crunchy mix-ins, and brownies get crunchy toppings. That’s just how I’m built.

And pecan pie? That one runs deep. My mom shared a pecan pie bar recipe with me back in 2006, and it set off 20 years of absolute love and adoration of cooking, and this entire company.

So it should be no surprise to anyone that I put pecan pie on a brownie. The only question should be, why did it take me so long to do that?

The crunch, the gooey middle, the fudgy chocolate underneath… it’s absolute perfection!!! (My Ultimate Guide to Brownie Variations proves the obsession.)

Here’s what’s happening in that pan. Pecan pie filling is really a custard of eggs, brown sugar, and corn syrup, and it sets as the eggs cook.

A pecan pie is done when the center reaches about 200°F, and the filling keeps firming as it cools, which is why a gentle wobble is your signal to pull it.

The short first bake matters just as much. Without that dull, dry skin, the heavier topping sinks right through the soft batter. And the pan math works: a 9×9 pan that’s 2 inches deep holds about 11 cups, and these two layers fill about 7, so nothing bubbles over.

I know you’re going to want to cut into them hot. Give them the full hour.

Ingredient Notes

Milk chocolate chips: They melt into soft, gooey pockets under the pecans, so every bite gets a little extra chocolate.

Light corn syrup: This is what gives the pecan layer its classic gooey set. Honey and maple syrup change both the flavor and how the filling sets, so stick with corn syrup here.

Kosher salt in both layers: Half a teaspoon in each keeps all that sugar tasting rich instead of flat.

Variations

Prefer a shortbread crust? My Best Ever Pecan Pie Bars put that same gooey pecan layer on a buttery crust.

Want it creamy? Pecan Pie Cheesecake Bars swap the brownie for a cheesecake layer.

Frequently Asked Questions About Pecan Pie Brownies

Why did my pecan pie topping sink into the brownies?

The brownie wasn’t set enough when the topping went on. Wait for that dull, dry skin across the top, then spoon the pecan mixture on starting at the edges, so it never lands in one heavy pile in the soft center.

How do you know when pecan pie brownies are done?

The edges puff and the center barely wobbles when you nudge the pan, like set gelatin. If it sloshes, give it 5 more minutes and check again.

Can you make pecan pie brownies with a box mix?

Yes! A family-size brownie mix (about 18 ounces) made with 2/3 cup vegetable oil, 2 large eggs, and 3 tablespoons water works in the same 9×9 pan. Give it a 30 minute head start before the topping goes on.

Can you freeze pecan pie brownies?

Yes, and they freeze beautifully. Freeze the cut squares with parchment between the layers for up to 3 months, then thaw them overnight in the refrigerator.

How do you cut brownies with clean edges?

Grab a disposable plastic knife. The plastic blade glides through the gooey pecans and fudgy brownie and keeps every edge clean.

Enjoy!

With love, from our simple kitchen to yours.

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Pecan Pie Brownies

Pecan pie brownies with a fudgy chocolate base and a gooey pecan layer that stays right on top. The wobble test tells you exactly when to pull them.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Inactive Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 16

Calories 362cal

Author Donna Elick

Ingredients

For the Brownies

• 1 1/2 sticks unsalted butter (3/4 cup)
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 3 large eggs
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 9 ounces milk chocolate chips about 1 1/2 cups

For the Pecan Pie Topping

• 1 stick unsalted butter (1/2 cup)
• 1/2 cup packed light brown sugar
• 1/2 cup light corn syrup
• 2 large eggs
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 1/2 teaspoon kosher salt
• 8 ounces chopped pecans (about 2 cups)

Instructions

• PREHEAT AND LINE THE PAN: Heat the oven to 350 degrees F with a rack in the center. Grease a 9×9 inch baking pan that is at least 2 inches deep, then line it with parchment paper, leaving about 2 inches hanging over two opposite sides. The deep pan holds both layers, and the parchment flaps are your handles later.
• MAKE THE BROWNIE BATTER: Melt 1 1/2 sticks unsalted butter (3/4 cup) in a large microwave-safe bowl in 30 second bursts until completely liquid. Whisk in 1 1/2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 tablespoon pure vanilla extract or vanilla bean paste, and 3 large eggs until the batter looks glossy and smooth. 3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, and 9 ounces milk chocolate chips. Stir just until you see no streaks of flour. Stopping there keeps the brownies fudgy.
• PARBAKE THE BROWNIES: Spread the batter into the lined pan so it reaches all four corners. Bake 20 minutes, until the edges look set and the top has a dull, dry skin, while the center still looks soft. This head start firms the brownie enough to hold the pecan layer on top instead of letting it sink in.
• MIX THE PECAN PIE TOPPING: While the brownies bake, melt 1 stick unsalted butter (1/2 cup) in a medium microwave-safe bowl. Stir in 1/2 cup packed light brown sugar, 1/2 cup light corn syrup, 2 large eggs, 1 tablespoon pure vanilla extract or vanilla bean paste, and 1/2 teaspoon kosher salt until smooth and glossy with no streaks of egg. Stir in 8 ounces chopped pecans until every piece is coated.
• TOP AND BAKE: Pull the pan out and spoon the pecan mixture over the hot brownies, starting at the edges and working in, then spread it into an even layer. Bake 30 to 35 minutes more, until the topping is puffed at the edges and the center barely wobbles when you nudge the pan, like set gelatin. The topping keeps setting as it cools, so a gentle wobble in the middle is the signal to pull it.
• COOL, THEN SLICE: Set the pan on a wire rack and let it cool for at least 30 minutes, and 1 hour for the cleanest slices. The pecan layer is still liquid inside while it is hot, and the wait lets it firm up. Lift the slab out using the parchment handles and cut into 16 squares, wiping the knife between cuts.

Notes

STORAGE: Store the brownies in an airtight container in the refrigerator. They are at their best for 3 days and safe to eat for up to 5 days. Warm a square in the microwave for about 10 seconds, or let it sit out for 30 minutes before serving.

FREEZING: Freeze the cut squares in an airtight freezer-safe container, with parchment between the layers, for up to 3 months. Thaw overnight in the refrigerator.

BOX MIX OPTION: A family-size brownie mix (about 18 ounces) works in place of the homemade brownie batter. Stir the mix with 2/3 cup vegetable oil, 2 large eggs, and 3 tablespoons water, spread it in the lined 9×9 pan, and bake 30 minutes before adding the topping.

Nutrition

Serving: 1 | Calories: 362cal | Carbohydrates: 53g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 188mg | Sugar: 44g | Fiber: 3g | Calcium: 50mg | Iron: 2mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pecan Pie Brownies (From Scratch or Box Mix) appeared first on The Slow Roasted Italian.

And you never even turn on the oven!

Why You’ll Love It

• Three layers, three textures, and every square slices clean.
• No baking at all, just a quick stir on the stove for the base.
• They make the prettiest addition to a holiday cookie tray.

These Nanaimo bars are a nod to all of our Canadian friends and readers. They’re named for Nanaimo, British Columbia, and they are one of Canada’s most beloved treats. We see you, and we love you!

Here’s what makes these work. The base gets one egg, which you whisk into the warm chocolate a little at a time and cook just until it turns thick and glossy.

That’s the glue that holds the graham crumbs, coconut, and walnuts together, so your bottom layer stays put when you cut.

That dreamy filling gets its magic from white chocolate instant pudding mix, straight off your grocery store shelf, so you can be slicing into a pan of these beauties tonight.

Every layer gets a chill before the next one goes on. A firm base means the filling spreads smooth instead of dragging up crumbs.

A firm filling plus slightly cooled chocolate means the top glides on in a clean, even layer instead of melting into the middle. (Chocolate lover? My Hot Fudge Recipe is calling your name.)

Ingredient Notes

• White chocolate instant pudding mix: Look in the baking aisle near the gelatin. A 3.3 ounce box is plenty, since you only use 2 tablespoons.
• Graham cracker crumbs: Buy them already crushed, or pulse whole graham crackers in a food processor until fine.
• Sweetened shredded coconut: It keeps the base chewy and moist.
• Semi sweet chocolate chips: They melt smooth with the butter and set into a firm top that snaps when you bite.

Variations

• No walnuts? Pecans or almonds work in the same amount.
• Mint Nanaimo bars: Beat about 1 teaspoon peppermint extract into the filling, plus a drop of green food coloring if you love that holiday look. Mint chocolate fans, my Mint Chocolate Brownie Recipe is calling your name too.
• Peanut butter Nanaimo bars: Beat about 1/2 cup creamy peanut butter into the filling, with a splash more cream if it gets too thick to spread.
• Mocha Nanaimo bars: Stir 2 teaspoons instant espresso powder into the heavy cream until it dissolves, then make the filling as usual.
• Cherry Nanaimo bars: Fold 1/3 cup finely chopped, well-drained maraschino cherries into the finished filling.

Frequently Asked Questions About Nanaimo Bars

What are Nanaimo bars?

A Nanaimo bar is a three-layer, no-bake dessert from Canada: a chocolate, graham, coconut, and nut base, a creamy custard-flavored filling, and a chocolate top. In the US, they go by the same name.

What can I use instead of custard powder?

Instant pudding mix! This recipe uses 2 tablespoons of white chocolate instant pudding mix, which gives the filling that same creamy, sweet flavor and you can find it in almost any grocery store.

Do Nanaimo bars need to be baked?

Nope. The base cooks for just 1 to 2 minutes on the stove to set the egg, and the rest happens in the freezer and refrigerator.

Can you freeze Nanaimo bars?

Yes, and they freeze beautifully. Freeze the cut bars in a single layer until firm, then stack them with parchment between the layers for up to 3 months. Thaw them in the refrigerator.

How do you cut Nanaimo bars without cracking the chocolate?

Let the chilled slab sit for 5 to 10 minutes, then use a sharp knife dipped in hot water and wiped dry. Re-warm and wipe the knife between cuts for smooth, clean edges.

Enjoy!

With love, from our simple kitchen to yours.

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Nanaimo Bars

Nanaimo bars with a chewy chocolate coconut base, a creamy white chocolate pudding filling and a glossy chocolate top. Press, chill and slice.

Course Dessert

Cuisine American

Method No Bake

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Inactive Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 16

Calories 236cal

Author Donna Elick

Ingredients

For the Bottom Layer

• 6 tablespoons unsalted butter (3/4 stick)
• 1/3 cup packed light brown sugar
• 3 tablespoons unsweetened cocoa powder
• 1/8 teaspoon kosher salt
• 1 large egg
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 3 1/2 ounces graham cracker crumbs about 1 cup
• 4 ounces sweetened shredded coconut about 1 1/3 cups
• 1 1/4 ounces walnuts, chopped (about 1/3 cup)

For the Filling

• 5 tablespoons unsalted butter, softened (1/2 stick plus 1 tablespoon)
• 1/4 cup heavy cream
• 2 tablespoons white chocolate instant pudding mix from a 3.3 ounce box
• 8 ounces powdered sugar about 2 cups

For the Chocolate Topping

• 6 ounces semisweet chocolate chips about 1 cup
• 4 tablespoons unsalted butter 1/2 stick
• 1/8 teaspoon kosher salt

Instructions

• LINE THE PAN: Line an 8×8 inch baking pan with parchment paper, leaving about 2 inches hanging over two opposite sides. Those flaps are your handles for lifting the bars out in one piece.
• COOK THE CHOCOLATE BASE: In a small saucepan over medium-low heat, melt 6 tablespoons unsalted butter . Take the pan off the heat and whisk in 1/3 cup packed light brown sugar, 3 tablespoons unsweetened cocoa powder, and 1/8 teaspoon kosher salt until blended. Let it cool for about 5 minutes, until the side of the pan feels warm but no longer hot. In a small bowl, beat 1 large egg with a fork. Drizzle the egg into the chocolate mixture a little at a time, whisking the whole time, so it blends in smooth instead of cooking into bits. Return the pan to medium heat and stir constantly for 1 to 2 minutes, until the mixture thickens and turns glossy, like pudding. Remove the pan from the heat.
• PRESS IN THE BASE AND FREEZE: Stir 1 tablespoon pure vanilla extract or vanilla bean paste, 3 1/2 ounces graham cracker crumbs, 4 ounces sweetened shredded coconut, and 1 1/4 ounces walnuts, chopped into the chocolate mixture until every crumb is coated. Spoon it into the lined pan and press it down firmly and evenly with the bottom of a measuring cup. A firmly packed base holds together when you cut the bars. Cover with plastic wrap and freeze for 20 minutes, until firm to the touch.
• MAKE AND SPREAD THE FILLING: In a medium bowl, beat 5 tablespoons unsalted butter, softened with an electric mixer on medium speed until smooth and creamy, about 1 minute. Beat in 1/4 cup heavy cream and 2 tablespoons white chocolate instant pudding mix until smooth. Add 8 ounces powdered sugar and beat on low until it is mixed in, then on medium until the filling is thick, fluffy, and easy to spread, like frosting. Spread it evenly over the frozen base. Cover and return the pan to the freezer for 15 minutes, until the filling is firm to the touch.
• MAKE AND SPREAD THE TOPPING: In a microwave-safe bowl, heat 6 ounces semisweet chocolate chips, 4 tablespoons unsalted butter, and 1/8 teaspoon kosher salt in 20 second bursts, stirring after each one, until melted and smooth, about 1 to 2 minutes total. Let it sit 2 to 3 minutes, until warm rather than hot, so it spreads over the filling without melting it. Spread the chocolate evenly over the filling. Cover and refrigerate for 30 minutes, until the chocolate is set, firm, and no longer shiny.
• CUT THE BARS: Lift the bars out with the parchment handles and let them sit on a cutting board for 5 to 10 minutes. Dip a sharp knife in hot water, wipe it dry, and cut into 16 squares, wiping and re-warming the knife between cuts. A warm knife slices through the chocolate cleanly so the top stays smooth.

Notes

STORAGE: Keep the bars in an airtight container in the refrigerator for up to 1 week. They taste best cold, straight from the refrigerator.

FREEZING: Freeze the cut bars in a single layer until firm, then stack them in an airtight container with parchment between the layers for up to 3 months. Thaw in the refrigerator.

INGREDIENT TIP: Pecans or almonds work in place of the walnuts, in the same amount.

Nutrition

Serving: 1 | Calories: 236cal | Carbohydrates: 34g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 152mg | Sugar: 27g | Fiber: 2g | Calcium: 24mg | Iron: 1mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Nanaimo Bars (No-Bake Canadian Chocolate Bars) appeared first on The Slow Roasted Italian.

This is the old-world classic, amped up. Every layer of flavor gets its own moment in the pot, from a deep golden sear to a slow, lazy simmer, so the sauce turns out thick, bold and bursting with flavor.

Oh my gosh, this one takes me right back to my mom’s kitchen.

She made chicken cacciatore all the time when I was growing up, and the smell of those peppers simmering on the stove meant one thing: a really good dinner was on its way.

My mom cooked from scratch a lot, but with five kids running around, she didn’t exactly have time for cooking lessons. This recipe just never got handed down.

I think her plan was for me to learn it by eating it, and trust me, I studied very, very hard.

Now that I’ve spent the last 20-some-odd years learning to cook, I’m bringing back the dishes I grew up on, one by one.

Mom served hers over pasta once in a while, but usually over a big pile of mashed potatoes. And honestly? That woman was onto something!!!

After all my years at the stove, here’s what I know about cacciatore: the sauce is everything, and it’s only as good as the first 20 minutes you spend building it.

Pat the chicken dry before it hits the pot. A wet surface steams, and we want it to sear. Water tops out at 212 degrees F, its boiling point, so once the surface is dry, the heat can climb higher.

Browning, the Maillard reaction, kicks in around 285 to 300 degrees F, and that’s where all the savory, roasty flavor in the bottom of your pot comes from. It’s the same reason my Perfect Pan Seared Chicken Thighs get that crackly, golden skin.

Then pour off all but about 2 tablespoons of the fat. That leaves you a rich, silky sauce with just enough of that chicken flavor to carry the vegetables.

And here’s why dark meat loves a long simmer. 165 degrees F is the safe number, but thighs and drumsticks are full of connective tissue that keeps melting as they cook toward 175 to 185 degrees F. So the longer they bubble away in that sauce, the more tender and juicy they get.

Ingredient Notes

• Fresh mushrooms: Use fresh white button or baby bella mushrooms, a full 8 ounce package. They soak up all that sauce and turn meaty and tender.
• Fire-roasted diced tomatoes with garlic: This is the shortcut that makes the sauce. The smoky, charred flavor and the garlic are already in the can, so the sauce tastes like it simmered all day.
• Chianti: A dry Italian red adds a deep, fruity richness. No wine? The recipe card has an alcohol-free version with beef stock and a splash of red wine vinegar.
• Chicken stock: Kitchen Basics is my go-to stock in all of my recipes.
• Italian flat-leaf parsley: Always flat-leaf, never curly. It has a brighter, fresher flavor that wakes up the whole pot.
• Red pepper flakes: Optional. Like a little more kick? Go up to 1/2 teaspoon.

Variations

• Make it in the slow cooker. Want to come home to dinner? My slow cooker chicken cacciatore does all the work while you’re out. This recipe has a slow cooker option on the card, too.
• Swap in white wine. A dry white wine like Pinot Grigio makes a lighter, brighter sauce. Use the same amount as the red.
• Add a briny kick. Stir in about 2 tablespoons of drained capers with the olives, or swap the black olives for green ones.
• Go boneless. Boneless, skinless thighs work, too. Sear them, then start checking them at about 20 minutes into the covered simmer, since they cook faster than bone-in pieces.
• Turn up the heat. Add a chopped Calabrian chili or a few more red pepper flakes with the tomatoes for a spicy, arrabbiata-style cacciatore.

Tips for Success

• Prep everything first. Have the vegetables chopped before the chicken goes in, so nothing waits while the pot is hot.
• Use a heavy pot with a lid. A Dutch oven holds steady heat for a good sear and keeps the simmer low and gentle.
• Keep the skin above the sauce. Nestling the chicken skin side up keeps that golden skin out of the liquid, so it stays as browned as possible.

Frequently Asked Questions About Chicken Cacciatore

What is chicken cacciatore?

Cacciatore means “hunter” in Italian, so this is hunter-style chicken: chicken braised low and slow in a rustic tomato sauce with peppers, onions, mushrooms, herbs and usually a splash of wine.

What’s the secret to a great chicken cacciatore?

Brown the chicken well, pour off the extra fat, and finish the sauce uncovered so it thickens. Those three steps give you a rich, silky sauce every time.

Why is my chicken cacciatore watery?

The sauce needs more time with the lid off. Keep simmering uncovered for another 5 to 10 minutes, until it thickens enough to coat the back of a spoon.

What do you serve with chicken cacciatore?

My mom served it over mashed potatoes, and my Best Ever Mashed Potatoes are perfect for it. It’s also wonderful over pasta, polenta or rice, with a side of Air Fryer Garlic Bread for soaking up every drop of sauce.

Enjoy!

With love, from our simple kitchen to yours.

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Chicken Cacciatore

Chicken cacciatore with tender bone-in chicken simmered low in a rich tomato, pepper and mushroom sauce. One cozy pot, ready to spoon over mashed potatoes.

Course Main

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6

Calories 298cal

Author Donna Elick

Ingredients

• 4 bone-in skin-on chicken thighs and 4 bone-in, skin-on chicken drumsticks and 4 bone-in, skin-on chicken drumsticks (about 3 pounds total)
• 1 teaspoon kosher salt
• 1 tablespoon extra virgin olive oil
• 8 ounces fresh white button or baby bella mushrooms, sliced (about 3 cups)
• 1 diced medium red bell pepper (about 1 cup)
• 1 finely diced medium yellow onion (about 1 cup)
• 1 medium carrot, peeled and finely diced (about 1/2 cup)
• 1 finely diced rib celery (about 1/2 cup)
• 2 cloves garlic minced (about 2 teaspoons)
• 2 14.5-ounce cans fire-roasted diced tomatoes with garlic, with their juices (about 3 1/2 cups)
• 4 ounces chicken stock about 1/2 cup, I use Kitchen Basics
• 4 ounces dry red wine such as Chianti (about 1/2 cup)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh-ground black pepper
• 1/4 teaspoon red pepper flakes optional
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 ounces pitted black olives about 1/2 cup
• 1 small bunch fresh Italian flat-leaf parsley finely chopped (about 1/4 cup)
• 1/2 teaspoon kosher salt

Instructions

• SEAR THE CHICKEN: Pat the 4 bone-in skin-on chicken thighs and 4 bone-in, skin-on chicken drumsticks dry with paper towels. Season them all over with 1 teaspoon kosher salt. Heat 1 tablespoon extra virgin olive oil in a large Dutch oven (a heavy pot with a lid) over medium-high heat until the oil shimmers. Add the chicken skin side down in 2 batches, leaving space between the pieces so they brown instead of steam. Cook about 5 minutes per side, until the skin is golden brown and the pieces lift off the pot easily. Move the browned chicken to a plate.
• SOFTEN THE VEGETABLES: Carefully pour or spoon off all but about 2 tablespoons of the fat in the pot, so the sauce stays rich instead of greasy. Turn the heat down to medium. Add 8 ounces fresh white button or baby bella mushrooms, sliced, 1 diced medium red bell pepper, 1 finely diced medium yellow onion, 1 medium carrot, peeled and finely diced, 1 finely diced rib celery, and 2 cloves garlic to the pot. Stir, scraping up the brown bits on the bottom of the pot, because those bits carry a lot of flavor into the sauce. Cover and cook, stirring every few minutes, for 8 to 10 minutes, until the onion turns see-through and the carrot is soft when you press it with a spoon.
• BUILD THE SAUCE: Return the chicken and any juices from the plate to the pot, skin side up. Add the 2 14.5-ounce cans fire-roasted diced tomatoes with garlic, with their juices , 4 ounces chicken stock, 4 ounces dry red wine, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon granulated sugar, 1 teaspoon kosher salt, 1/4 teaspoon fresh-ground black pepper, 1/4 teaspoon red pepper flakes (if using), 2 sprigs fresh rosemary, and 2 sprigs fresh thyme. Stir gently so the tomato paste mixes into the sauce around the chicken.
• SIMMER COVERED: Raise the heat to medium-high and bring the sauce to a low boil. Turn the heat down to low, cover, and simmer for 30 minutes, stirring now and then. Small, lazy bubbles at the edges tell you the heat is right.
• ADD THE OLIVES AND THICKEN: Take off the lid and stir in 2 ounces pitted black olives. Simmer uncovered for 15 minutes, until the sauce thickens and the chicken feels tender when you poke it with a fork. Check the thickest piece with a meat thermometer, keeping the tip away from the bone. It is done at 165°F or higher.
• SEASON AND SERVE: Lift out and throw away the rosemary and thyme stems. Taste the sauce and stir in up to the remaining 1/2 teaspoon kosher salt, a little at a time, until it tastes bright and full. Serve the chicken pieces whole with the sauce spooned over, or pull the meat off the bones, shred it with 2 forks, and stir it back into the sauce. Sprinkle with 1 small bunch fresh Italian flat-leaf parsley finely chopped. Serve over mashed potatoes, pasta, or rice, or with crusty bread.

Notes

STORAGE: Cool completely, then store in an airtight container in the refrigerator. It tastes best within 3 days and keeps safely up to 4 days.

REHEATING: Warm on the stove over medium-low heat or in the microwave until the chicken reaches 165°F. Add a splash of chicken stock if the sauce has thickened in the refrigerator.

FREEZING: Cool completely, then freeze in freezer-safe containers or zip-top bags for up to 3 months. Thaw overnight in the refrigerator, then reheat as above.

SLOW COOKER OPTION: Searing the chicken first (Step 1) is optional and adds deeper flavor. Put the chicken, the vegetables from Step 2, and everything from Step 3 in a slow cooker, saving the olives and parsley for later. Cook on HIGH for 3 to 4 hours, until the chicken is tender and reaches 165°F. Stir in the olives for the last 30 minutes, then finish with Step 6.

ALCOHOL-FREE VERSION: Swap the 4 ounces dry red wine for 4 ounces beef stock (about 1/2 cup) plus 1 teaspoon red wine vinegar.

Nutrition

Serving: 1 | Calories: 298cal | Carbohydrates: 9g | Protein: 18g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 1231mg | Sugar: 4g | Fiber: 2g | Calcium: 42mg | Iron: 1mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Cacciatore (Old-World Classic, Bold New Flavor) appeared first on The Slow Roasted Italian.

These no bake strawberry cheesecake bars blend fresh strawberries right into the cream cheese filling, then fold in real whipped cream for a light, fluffy set.

A pinch of salt in the crust and the filling keeps all that sweetness bright instead of heavy.

Why You’ll Love These No Bake Strawberry Cheesecake Bars

• Real strawberries go in twice, blended into the filling and folded in as juicy bits.
• Real whipped cream, not a tub of topping, so every bite tastes like a bakery cheesecake.
• The parchment handles lift the whole slab out, so you get neat, tall squares.

I have to tell you, I am a huge cheesecake fan. As a matter of fact, cheesecake was one of my mom and dad’s favorite desserts. And it seems to be hereditary. {{{wink}}}

So a cheesecake that skips the oven, comes together with no fuss and is loaded with strawberries? That’s a win-win for everyone.

These bars are cool, creamy and pretty in pink, and they’re waiting in the fridge whenever the craving hits.

With as many cheesecakes as I’ve shared on this site, I can tell you that soft cream cheese is everything.

Cold cream cheese has firm fat in it, and those little lumps never blend out, no matter how long the processor runs.

There’s no gelatin in these bars. The set comes from two things: the air you whip into the cream and the cream cheese firming back up as it chills.

That’s why you fold gently and give the pan the full 4 hours, or overnight for the cleanest slices.

And that pinch of kosher salt? It doesn’t make the bars taste salty. It makes the strawberry and vanilla taste brighter. I know you want to sneak a square at hour two. Give it the full four.

Ingredient Notes

Cream cheese: Use the 8-ounce blocks, not the soft tub-style spread. Blocks have less water, so the filling sets up thick and creamy.

Strawberries: Ripe, deep red berries give you the prettiest pink and the sweetest flavor.

Heavy whipping cream: Whipping your own cream gives the bars their light, mousse-like texture and a rich, real-dairy taste.

Graham cracker crumbs: A box of crumbs saves a step, or crush whole graham crackers in a zip-top bag with a rolling pin.

How to Serve

Strawberry syrup: Drizzle my Simple Strawberry Syrup Recipe (3 Ingredients) over each square for a sweet, extra-fruity finish.

Fresh berries and cream: A dollop of whipped cream and a sliced strawberry on top makes every square party-ready.

Variations

Prefer them baked? My Strawberry Cheesecake Bars Recipe (Real Strawberry Filling) is the oven version, with a thick strawberry layer.

Make bites: Press the crust into a lined mini muffin pan and spoon the filling on top for no bake strawberry cheesecake bites. Chill them the same way.

More no bake cheesecake: My 3 Ingredient No Bake Cheesecake and Chocolate Lasagna Recipe (Easy No-Bake Dessert) keep the oven off too.

More cheesecake love: Try my Strawberry Swirl Cheesecake or Pecan Pie Cheesecake Bars Recipe (20 Minute Prep), and find even more berry ideas in my Strawberry Recipes.

Frequently Asked Questions About No Bake Strawberry Cheesecake Bars

Can I make no bake strawberry cheesecake with Cool Whip?

This recipe uses real whipped cream for the richest flavor and a firmer set. Cool Whip folds in the same way, but the bars come out sweeter and softer.

How long does no bake cheesecake need to set?

At least 4 hours in the refrigerator, or overnight for the cleanest slices. It’s ready when the center feels firm when you press it lightly.

Why is my no bake cheesecake filling lumpy?

The cream cheese was too cold. Let the blocks sit on the counter until soft, and they’ll blend silky smooth.

Can I use frozen strawberries?

Yes! Thaw them, drain them well and pat them dry before dicing, so the extra juice doesn’t soften the filling.

Can you freeze no-bake strawberry cheesecake?

Absolutely. Wrap the bars tightly and freeze for up to 3 months, then thaw them overnight in the refrigerator.

Enjoy!

With love, from our simple kitchen to yours.

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No Bake Strawberry Cheesecake Bars

No bake strawberry cheesecake bars with a buttery graham crust and a fluffy filling blended with real strawberries. Only 15 minutes of hands-on prep.

Course Dessert

Cuisine American

Method No Bake

Prep Time 15 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 16 bars

Calories 267cal

Author Donna Elick

Ingredients

For the Crust

• 7 ounces graham cracker crumbs, about 2 cups
• 1 stick unsalted butter, melted 1/2 cup
• 1/4 cup granulated sugar
• 1/4 teaspoon kosher salt

For the Filling

• 16 ounces cream cheese – two 8-ounce blocks, softened (about 2 cups)
• 8 ounces fresh strawberries, hulled and diced, divided (about 1 1/2 cups)
• 1 cup granulated sugar
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 1/8 teaspoon kosher salt
• 8 ounces heavy whipping cream, cold (about 1 cup)

Instructions

• PREP THE PAN: Spray a 9×9-inch baking dish with nonstick cooking spray, then line it with parchment paper, leaving a little extra hanging over two sides. The extra paper works like handles, so you can lift the bars out in one piece later.
• MAKE AND CHILL THE CRUST: In a mixing bowl, stir together 7 ounces graham cracker crumbs, about 2 cups), 1 stick unsalted butter, melted, 1/4 cup granulated sugar, and 1/4 teaspoon kosher salt until every crumb is moistened and the mixture looks like wet sand. Squeeze a little in your hand. It holds together when it is ready. Press it firmly and evenly into the bottom of the dish with the flat bottom of a measuring cup. A firm press keeps the crust in one piece when you slice the bars. Place the dish in the refrigerator to chill while you make the filling.
• BLEND THE STRAWBERRY CREAM CHEESE: Add 16 ounces cream cheese – two 8-ounce blocks, softened, 8 ounces fresh strawberries, hulled and diced, divided, 1 cup granulated sugar, 1 tablespoon pure vanilla extract or vanilla bean paste, and 1/8 teaspoon kosher salt to a food processor or blender. Process for 2 to 3 minutes, stopping once to scrape down the sides, until the mixture is completely smooth, creamy and pink. Softened cream cheese blends silky smooth. Cream cheese straight from the refrigerator stays lumpy no matter how long you blend it.
• WHIP THE CREAM: Pour 8 ounces heavy whipping cream, cold (about 1 cup) into a separate mixing bowl. Beat with a hand mixer on medium-high speed for 3 to 4 minutes, until soft peaks form. When you lift the beaters, the cream stands up in a peak that gently curls over at the tip. Cold cream whips up fastest and holds its shape best.
• FOLD IT ALL TOGETHER: Add the whipped cream and the remaining 1/2 cup diced strawberries to the strawberry cream cheese mixture. Use a spatula to gently fold, scooping from the bottom and turning it over the top, until the filling is one even color. Gentle folding keeps all the air you just whipped in, so the bars stay light and fluffy.
• FILL AND CHILL: Pour the filling over the chilled crust and spread it into an even layer. Cover the dish and refrigerate for at least 4 hours, or overnight for the cleanest slices. The bars are ready when the center feels firm when you press it lightly with a finger.
• SLICE AND SERVE: Lift the bars out of the dish by the parchment handles. Cut into 16 equal squares (4 rows by 4 rows) with a sharp knife, wiping the knife clean between cuts for neat edges. Top with whipped cream, fresh strawberries or strawberry sauce if you like.

Notes

STORAGE: Cover and refrigerate. The bars taste best within 2 days, while the strawberries are freshest, and keep for up to 4 days.

FREEZING: Wrap the bars tightly or place them in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

INGREDIENT TIP: Frozen strawberries work too. Thaw them, drain them well, and pat them dry with paper towels before dicing.

Nutrition

Serving: 1 | Calories: 267cal | Carbohydrates: 28g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 229mg | Sugar: 21g | Fiber: 1g | Calcium: 49mg | Iron: 1mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post No Bake Strawberry Cheesecake Bars (Creamy, No Oven Needed) appeared first on The Slow Roasted Italian.

These are fudgy homemade brownies topped with a marshmallow frosting and pink coconut, a grown-up take on the Hostess Sno Ball.

Milk chocolate chips in the batter keep every bite rich, and a fully cooled pan keeps the topping thick and fluffy.

Why You’ll Love These Coconut Brownies

• Fudgy chocolate, fluffy marshmallow, and chewy pink coconut in every single bite.
• Homemade brownies or a family-size box mix, your call.
• It’s a snack-cake memory you can slice into squares and share.

Can we talk about core memories for a second? When I was little, before my siblings came along, it was just me, my mom, and my dad.

Every payday, my dad came home with a Yoo-hoo and a Hostess treat for each of us, and I always wanted the Sno Ball cakes.

I remember every detail of those paydays: what the living room looked like and how we sat on the floor in a circle.

I remember the sound of those Hostess treats being opened and the sound that a Yoo-hoo bottle makes when you pop it open. 

These Sno Ball coconut brownies are my grown-up version. All my favorite flavors from those snack cakes are baked right into a luscious, fudgy brownie. And every bite takes me right back to those days. 

And the brownie part? Brownies are foolproof around here. I’ve made them hundreds of times, so this pan is all about the fun on top.

I’ve baked enough brownies to know the topping is only as good as the cool-down. Canned frosting and marshmallow creme are soft to begin with, so any warmth left in the pan melts them and they slide right off.

That’s why the recipe waits about 1 hour 30 minutes and has you touch the bottom of the pan. When it feels cool, you’re ready to frost.

I know you want to frost them the second they come out of the oven. Wait for it.

Ingredient Notes

Brownie base: It’s a double batch of my Blue Ribbon Fudgy Brownies (Lazy Day Recipe), which bakes perfectly in a 9×13 pan.

Marshmallow creme: Marshmallow Fluff is one brand of it, and any 7 ounce jar works. Stirring it into the frosting turns it soft and spreadable so it holds its shape.

Coconut: Sweetened shredded coconut gives you that soft, chewy snack-cake bite.

Box mix: A family-size brownie mix (about 18 ounces) works in place of the homemade base.

Variations

Toasted marshmallow: Love a toasty top? My Ooey Gooey S’mores Brownies are calling your name.

Feeding a crowd: Bake the base as Sheet Pan Brownies and double the topping for a party tray.

More snack-cake nostalgia: If Hostess treats are your weakness too, try my Copycat Homemade Chocolate Hostess Cupcakes. And for even more ideas, browse The Ultimate Guide to Brownie Variations.

Frequently Asked Questions About Sno Ball Coconut Brownies

Can you make coconut brownies with a box mix?

Yes! Bake a family-size brownie mix (about 18 ounces) in the 9×13 pan following the box, then let it cool and top it the same way.

How long should brownies cool before frosting?

About 1 hour 30 minutes, until the bottom of the pan feels cool. Warm brownies melt the marshmallow frosting and it slides off.

How do you cut brownies with clean edges?

Grab a plastic disposable knife. It glides right through, even while the brownies are still warm, and gives you clean, sharp edges every time.

Can I add marshmallow fluff to brownies?

Absolutely. Stirring marshmallow fluff into vanilla frosting makes a fluffy layer that spreads easily and stays put.

How do you dye coconut pink?

Start with 3 drops of pink food coloring, then add 1 or 2 drops at a time until you love the shade.

How should you store Sno Ball coconut brownies?

Keep them in an airtight container in the refrigerator for up to 4 days.

Enjoy!

With love, from our simple kitchen to yours.

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Sno Ball Coconut Brownies

Coconut brownies topped with fluffy marshmallow frosting and bubblegum pink coconut, a grown-up Sno Ball. A simple touch test keeps the topping thick.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Inactive Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 15

Calories 513cal

Author Donna Elick

Ingredients

For the Brownies

• 2 sticks unsalted butter 1 cup
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 4 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 12 ounces milk chocolate chips about 2 cups

For the Topping

• 7 ounce jar marshmallow creme 1 jar
• 16 ounce can vanilla frosting 1 can
• 7 ounce bag sweetened shredded coconut (about 2 2/3 cups)
• 6 to 8 drops pink liquid food coloring

Instructions

• PREHEAT AND LINE THE PAN: Heat the oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving about 2 inches hanging over the two long sides. Those flaps are your handles for lifting the frosted slab out in one piece.
• MAKE THE BROWNIE BATTER: Melt 2 sticks unsalted butter in a large microwave-safe bowl in 30 second bursts until completely liquid. Whisk in 2 cups granulated sugar, 1 cup unsweetened cocoa powder, 1 tablespoon pure vanilla extract or vanilla bean paste, and 4 large eggs until the batter looks glossy and smooth. Add 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, and 12 ounces milk chocolate chips. Stir just until you see no streaks of flour. Stopping there keeps the brownies fudgy instead of cakey.
• BAKE: Spread the batter into the lined pan so it reaches all four corners. Bake 20 to 25 minutes, until the edges look set and a toothpick in the center comes out clean or with a few moist crumbs.
• COOL COMPLETELY: Set the pan on a wire rack and let the brownies cool until the bottom of the pan feels cool to the touch, about 1 hour 30 minutes. Frosting spread on warm brownies melts and slides right off, so this wait is what keeps the topping thick and fluffy.
• SPREAD THE TOPPING: Microwave the 7 ounce jar marshmallow creme with the lid off for 10 to 15 seconds so it scoops out easily. In a medium bowl, stir the marshmallow creme and 16 ounce can vanilla frosting together until the mixture is one smooth, even color with no white streaks. Spread it over the cooled brownies all the way to the edges.
• TINT THE COCONUT: Put 7 ounce bag sweetened shredded coconut in a second medium bowl. Add 3 drops pink food coloring and stir until every shred is coated. Keep adding 1 or 2 drops at a time and stirring until the coconut turns an even bubblegum pink, up to 6 to 8 drops pink liquid food coloring total. Adding the color slowly lets you stop at the shade you want.
• TOP, SLICE, AND SERVE: Sprinkle the pink coconut over the topping and pat it down lightly with your palm so it sticks, then sprinkle on the rest. Lift the slab out of the pan using the parchment handles and cut into 15 squares. Wipe the knife clean between cuts for neat edges.

Notes

STORAGE: Store the brownies in an airtight container in the refrigerator for up to 4 days.

BOX MIX OPTION: A family-size brownie mix (about 18 ounces) works in place of the homemade brownie batter. Mix and bake it in the 9×13 pan following the directions on the box, then pick up at Step 4.

Nutrition

Serving: 1 | Calories: 513cal | Carbohydrates: 89g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 200mg | Sugar: 73g | Fiber: 3g | Calcium: 43mg | Iron: 2mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sno Ball Coconut Brownies (Marshmallow Frosted) appeared first on The Slow Roasted Italian.

This teriyaki chicken casserole bakes cooked chicken, cooked rice and frozen stir-fry vegetables in a homemade teriyaki sauce. Starting with chicken and rice that are already cooked means dinner only needs a quick sauce and one bake.

Why You’ll Love This Teriyaki Chicken Casserole

• Your leftover chicken and rice turn into a brand-new dinner.
• It tastes like a takeout teriyaki bowl, baked in your own oven.
• The homemade sauce soaks into every grain of rice.

Let me tell you about Kyoto Bowl. Back when Chad and I were first dating, we used to go to this Asian bowl place and order teriyaki bowls: teriyaki chicken over rice with all the things on it, and plenty of teriyaki sauce. The one by us closed years ago.

This casserole is an easy, homemade version of that favorite I’m so fond of.

And the best part? It comes together perfectly with leftover chicken and leftover rice, if there ever was such a thing. It’s just so easy that it’s hard not to love it.

Cold rice and cold chicken heat from the outside in, which is why the recipe has you check the middle.

Leftovers should reach 165°F all the way through, and the center of a full 9×13 dish is always the last spot to get there.

The cornstarch gets whisked into cold water first because cornstarch clumps the second it hits hot liquid.

Once it’s in the simmering sauce, it thickens as it heats and turns the sauce silky enough to coat every bite.

Baking uncovered lets the sauce bubble up and soak into the rice, but the rice on top can dry out.

That’s why you peek at 25 minutes. I know you want to dig in the second it comes out of the oven, so give the center that quick temperature check first.

Ingredient Notes

Cooked chicken: Leftover, rotisserie or chicken you cooked ahead all work. Rotisserie chicken makes this the easiest rotisserie chicken casserole around, and if you cook a big batch of chicken one day a week like I do, this is a great place to use it.

Rice: The recipe was tested with jasmine or long-grain white rice, which soaks up the sauce and stays tender.

Got extra leftover rice? My Easy Hot Dog Fried Rice Recipe is another great way to use it.

Low-sodium soy sauce: Soy sauce brings most of the salt here, and the full-flavored chicken stock brings more, so low-sodium soy keeps everything in balance.

Mirin or rice vinegar: Mirin is a sweet rice wine that adds a gentle sweetness. Rice vinegar adds a little tang instead and keeps the dish alcohol-free.

Variations

Skip the rice bake: Want teriyaki chicken on its own? My One Pan Teriyaki Chicken in the Oven is right up your alley.

Add pineapple: Pineapple chunks are a classic teriyaki pairing and would add sweet, juicy bites to every scoop.

Bring the heat: A pinch of red pepper flakes whisked into the sauce adds a gentle kick.

More teriyaki: If teriyaki is your love language too, try my Best Ever Teriyaki Meatballs, Easy Homemade Teriyaki Steak Recipe or Best Teriyaki Salmon in the Air Fryer Recipe.

Frequently Asked Questions About Teriyaki Chicken Casserole

Can I use rotisserie chicken in teriyaki chicken casserole?

Absolutely. One rotisserie chicken gives you just about the 3 cups you need, so it’s the easiest shortcut there is.

Why is my teriyaki chicken casserole dry?

Usually the rice on top lost its moisture in the oven. Check at 25 minutes, cover loosely with foil if it looks dry, and drizzle the reserved sauce over the top before serving.

Can I make teriyaki chicken casserole ahead of time?

You can assemble it, cover it and refrigerate it until you’re ready to bake. Since it starts cold, plan on extra oven time and bake until the center reads 165°F.

Can I freeze teriyaki chicken casserole?

Yes! Freeze cooled portions for up to 3 months, then thaw them overnight in the refrigerator before reheating.

Can I use brown rice?

The recipe was tested with jasmine or long-grain white rice. Cooked brown rice is chewier and soaks up sauce differently, so the casserole will bake up a little firmer and drier.

Enjoy!

With love, from our simple kitchen to yours.

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Teriyaki Chicken Casserole

Teriyaki chicken casserole made with leftover or rotisserie chicken, rice, veggies and a homemade teriyaki sauce. On the table in under an hour.

Course Main

Cuisine Asian

Method Oven

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 694cal

Author Donna Elick

Ingredients

For the Teriyaki Sauce

• 12 ounces chicken stock, about 1 1/2 cups , I use Kitchen Basics
• 3/4 cup low-sodium soy sauce
• 1/3 cup packed dark brown sugar
• 2 tablespoons honey
• 2 teaspoons mirin or rice vinegar
• 2 cloves garlic, minced (about 2 teaspoons)
• 3/4 teaspoon ground ginger
• 1/2 teaspoon chili powder
• 1/4 cup cold water
• 3 tablespoons cornstarch

For the Casserole

• 4 cups cooked jasmine or long-grain white rice
• 15 ounces cooked chicken, shredded or chopped (about 3 cups)
• 1 – 16 ounce bag frozen stir-fry vegetables (about 4 cups)
• 1 teaspoon sesame seeds optional

Instructions

• PREHEAT AND PREP THE DISH: Heat the oven to 350 degrees F. Grease a 9×13 inch baking dish with butter or nonstick cooking spray.
• SIMMER THE SAUCE: In a medium saucepan, whisk together 12 ounces chicken stock, about 1 1/2 cups, 3/4 cup low-sodium soy sauce, 1/3 cup packed dark brown sugar, 2 tablespoons honey, 2 teaspoons mirin or rice vinegar, 2 cloves garlic, minced , 3/4 teaspoon ground ginger, and 1/2 teaspoon chili powder. Bring it to a simmer over medium-high heat, with small bubbles breaking steadily across the surface, and whisk until you can no longer feel brown sugar grains on the bottom of the pan.
• THICKEN THE SAUCE: In a small bowl, whisk 1/4 cup cold water and 3 tablespoons cornstarch until smooth with no lumps. Cold water lets the cornstarch mix in evenly, so the sauce stays silky. Whisk it into the simmering sauce and keep simmering, whisking often, about 5 minutes, until the sauce turns glossy and coats the back of a spoon. Remove the pan from the heat. For extra sauce on top, pour about 3/4 cup into a small bowl and set it aside.
• ASSEMBLE THE CASSEROLE: Spread 4 cups cooked jasmine or long-grain white rice, 15 ounces cooked chicken, shredded or chopped, and the 1 - 16 ounce bag frozen stir-fry vegetables in the greased baking dish. Add the vegetables straight from the freezer. They thaw in the oven and stay crisp-tender. Pour the teriyaki sauce from the saucepan over everything and toss until every grain of rice is coated, then spread it into an even layer.
• BAKE: Bake uncovered for 30 to 35 minutes, checking at 25 minutes. If the rice on top looks dry, cover the dish loosely with foil for the rest of the bake. It's done when the sauce bubbles around the edges, the vegetables are tender when you poke one with a fork, and the center is steaming hot. An instant-read thermometer in the center should read 165 degrees F. Cold rice and frozen vegetables heat from the outside in, so check the middle, not the edges.
• FINISH AND SERVE: Drizzle the reserved 3/4 cup teriyaki sauce over the top if you saved it, and sprinkle with 1 teaspoon sesame seeds. Serve warm.

Notes

STORAGE: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

REHEATING: Warm single servings in the microwave, covered, for 1 to 2 minutes, stirring halfway, until hot all the way through. A spoonful of water or chicken stock loosens the rice.

FREEZING: Freeze cooled portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat.

INGREDIENT TIP: One store-bought rotisserie chicken gives you about 3 cups of shredded meat, which is exactly what this recipe needs.

INGREDIENT TIP: Low-sodium soy sauce keeps the salt in balance. Regular soy sauce makes the casserole much saltier.
INGREDIENT TIP: Swap the stir-fry blend for 16 ounces of frozen peas and carrots, broccoli, or cauliflower.

ALCOHOL-FREE VERSION: Mirin contains alcohol. Use the rice vinegar option instead.

Nutrition

Serving: 1 | Calories: 694cal | Carbohydrates: 124g | Protein: 35g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 1295mg | Sugar: 19g | Fiber: 2g | Calcium: 73mg | Iron: 3mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Teriyaki Chicken Casserole (Easy Leftover Chicken Dinner) appeared first on The Slow Roasted Italian.